Mmmmm.... Bai Hao. Judging nuances in tea is more than just a matter
of good senses. It involves building a tasting vocabulary, something
which can only be done with experience. The more tea you try, the
more distinct each individual tea becomes. It sounds as if you're
well on your way.

Cheers,

Cameron

(Melinda) wrote in message . com>...
> Hi all,
>
> Well I got a sample of this oolong with an order several weeks ago and
> would like to know if others have tried it. I did do a group search
> and saw some older reviews. I have a storebought Tai Kwan Yin that is
> going south, so getting to try another oolong was good for my
> tastebuds. The leaves in this are different from anything I myself
> have seen before, in the dry form. They're very...angular. I want to
> say very crispy but I don't mean in texture or quality...they have a
> lot of sharp edges, defined edges. The leaves remind me of apple peels
> that have curled up when toasted or baked. Even though I am really a
> relative beginner to the world of tea, and though my tastebuds aren't
> refined much at all, there is one thing I can definitely say about
> this Bai Hao. After I drank it out of what passes as my
> smelling/reserve cup, I put the empty cup down and forgot about it for
> about thirty minutes. When I smelled it (the liquid had dried) I was
> amazed by the sweetness of the scent in the cup. The wet leaves have
> that scent but to me it's way way under woody smells, and the tea
> liquid itself doesn't have that pronounced sweet smell to me. But the
> dried smelling cup....wow! I've never experienced anything like that.
> I mean it was like dried apricot jam or something. So anyway, I
> thought I'd share. I know that my sensitivity to nuances in tea
> tasting aren't where others' are (based on some of the detailed
> descriptions I've read of various teas and then trying to pick out
> those qualities myself) but this was definite enough to even me to be
> worthy of comment.
>
> No affilliation etc.
>
> Melinda